Fig Tarte Tatin With Blue Cheese And Walnuts

1. 1

   Heat the oven to 190C/375F/Gas Mark 5. Roll out the pastry thinly and cut out four 15cm circles. Perforate all over with a fork and chill until required.

2. 2

   Trim the stems from the figs, then halve vertically. Heat the water, honey, vinegar and thyme in a saucepan, and bring to the boil over a medium heat. Add the figs and reduce the heat to low. Cover and simmer for about 25 minutes, stirring often, until the figs are glazed and about 3 tbsp of the liquid remains. Remove from the heat and cool to room temperature.

3. 3

   Divide the figs evenly between four 12cm ovenproof blini pans. Place cut side down, drizzling with any remaining liquid, and top with half of the blue cheese. Place a pastry circle on each, tucking in the edges. Place the pans on an oven tray and bake for about 20 minutes, until the pastry is golden and puffed. Remove from the oven and leave for a few minutes, then invert each one onto a flat plate. Top with rocket - if using - the remaining cheese and the walnuts, drizzle with olive oil and season with black pepper.

* Per serving · 4 servings · Values may vary.